Lou & Lucy’s Leftovers

Here’s a question for you: What do you do with all those apples at the bottom of the bag in the back of your refrigerator?

Here’s an answer for you: make a German apple pancake, which is sometimes called an apfelpfannkuchen. But that’s a long German word that I don’t really know how to spell, so I’m not going to use it here.

Here’s how to make this breakfast treat: Heat up a large cast-iron frying pan. Put in 2 or 3 peeled, cored, sliced apples. Cook them for about 10 minutes with butter and cinnamon until they get nice and browned. Take them off the heat. Add a teaspoon of lemon juice.

Pour around and over the apples about 12 ounces of pancake batter. Said batter having already been tweaked by you with a little vanilla extract and a touch of salt.

Put in a 425-degree oven for about 20 minutes. After it looks puffed up, take it out and invert it onto a large plate.

Marvel at the upside-down German apple pancake.

Eat with butter and maple syrup, if so desired.

Oh, Dutch baby! Oh, Dutch baby!

— Lou

You’ve done it again, Lou. Managed to sneak in the “oh, baby.” But I have to ask, what does Dutch have to do with it? Nevermind, forget I asked, I don’t want to know.

Your dish sounds like a breakfast version of tarte tatin, a wonderful caramelized apple dessert done in a cast iron pan.